MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bucatini All'amatriciana Categories: Pasta Yield: 8 Servings Kosher salt and freshly -ground black pepper 1 lb Bucatini or spaghetti 1 tb Olive oil 1 c Guanciale; pancetta or -bacon, diced 1/4" 1 c Yellow onion; finely diced 2 tb Garlic; minced 1/4 ts Chile flakes; plus more to -taste 2 tb Tomato paste 1 cn (28 oz) whole tomatoes 1/4 ts Dried oregano Freshly grated pecorino Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, 10-12 minutes. Meanwhile, set a large pan over medium heat and stir in olive oil and guanciale. Cook, stirring frequently, until guanciale's fat renders out and pieces begin to crisp, 3-4 minutes. Stir in onion and cook until translucent, 2-3 minutes. Add garlic and chile flakes and cook until garlic is light golden brown, 1-2 minutes. Stir in tomato paste and sauté until it colors the fat, about 1 minute more. Add canned tomatoes and oregano. Use a spoon to break tomatoes up into coarse, irregular bits. Simmer sauce until flavors meld but remain bright, 8-10 minutes. Season with salt and pepper to taste. Transfer cooked pasta from pot to pan with sauce, reserving pasta water in pot. Toss together pasta and sauce. If necessary, add splashes of reserved pasta water to stretch sauce so it cloaks pasta. To serve, top pasta with grated pecorino. RECIPE FROM: Recipe by Chef Rebecca Wilcomb, Gianna in New Orleans MMMMM